Greek Fried Bread Stuffed with Cheese

You cannot go wrong with fried and bread in the same sentence. This fried bread with cheese (otherwise known as Tiganopsomo) is one of my favs. It’s delicious thin fried bread stuffed with cheese, oregano, and fresh herbs to give it a pop of freshness. You can serve this as a side dish, or you can eat it on its own, it’s honestly just so good.

❤️ Why You’ll Love Greek Fried Bread

• Easy: This recipe is so simple to make, you just need a few easy ingredients
• Versatile: Stuff the bread with your fav ingredients and toppings
• Serving: Serve as a side dish to your fav Greek dish, or on their own. They make a great after-school snack too

🍲 Ingredients

Flour – I love Bob’s Red Mill Organic All-Purpose Flour. It is just such good quality flour that I always have in my pantry. It’s unbleached and enriched with the highest quality North American wheat. It’s perfect for baking, cooking, and everything in between.

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Mizithra Cheese – Mizithra cheese is a Greek whey cheese sold fresh. It’s similar to ricotta and is delicious. If you can’t find it, you can use ricotta or parmesan cheese in its place.

👩‍🍳 How to Make Fried Bread

1. Add the flour to a large mixing bowl and use a spoon to make a small well in the middle of the bowl.
2. Add the salt, sugar and yeast into the well you’ve made. Then, pour in the olive oil.
3. Use a spatula to give the ingredients in the middle a bit of a stir, incorporating a bit of the flour.
4. Then, slowly pour in the lukewarm water, mixing as you pour, until the water is incorporated and you have a sticky dough.
5. Remove the dough to a floured surface and knead just a few turns to get a smooth and elastic dough. Form the dough into a circle.
6. Put the dough back in the mixing bowl and cover with plastic wrap. Let it rest for 30 minutes. Don’t fret if you see the yeast granules in the dough – it’s ok.
7. While the dough is resting, prepare the filling. Mix together the crumbled feta cheese, shredded mizithra cheese, minced mint, minced parsley and dried oregano. Set aside.
8. After the dough has rested for 30 minutes, divide the dough into 4 equal pieces.
9. Use a rolling pin to roll each piece of dough into thin circles, about ¼ inch thick.
10. Divide the feta filling between two circles of dough. Then, top with the other circles of dough. Seal the edges using a fork to press down around the edges of each circle to ensure the filling doesn’t leak out when cooking.
11. Heat a large frying pan over medium heat. Add just enough olive oil to cover the bottom of the pan. When the pan is hot, gently place the bread in (it’s a very soft dough so moving the bread into the pan may require using both hands or a large spatula), one a a time, and fry each of the breads until nicely browned on each side. Let rest on a paper towel-lined plate to absorb excess oil before serving.
12. Serve immediately with a squeeze of fresh lemon juice and a pinch of dried oregano on each bread. Cut into slices and enjoy!

🗒 Substitutions

• Yeast: Use any kind of yeast, just make sure you prep it properly for the recipe by reading the instructions on the back. Some require you to activate it first
• Mizithra Cheese: Swap for parmesan cheese instead
• Fresh Herbs: Use whatever fresh herbs you want but mint and parsley just work so nicely together

🗒 Best served with

• Simple Homemade Greek Salad 
• Easy Authentic Tzatziki Recipe (for dipping)

👝 How to Store Leftovers

Best enjoyed fresh but you can store in the fridge and reheat in the oven. You can also freeze them and reheat for an easy after-school snack.

🤔 Common Questions

Greek Fried Bread Stuffed with Cheese

5 from 2 votes

This Greek fried bread is stuffed with cheese and is delicious. It is a comfort food with me and so tasty dipped in tzatziki.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting time 30 minutes mins

Total Time 50 minutes mins

Course Appetizers + Sides

Cuisine Greek

Servings 8 pieces (2 medium fried breads)

Calories 193 kcal

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Ingredients

  

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For the dough

• 1 1/4 cup all-purpose flour (we love Bob's Red Mill Organic All-Purpose Flour!)
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 1/2 tsp active dry yeast
• 1/2 cup lukewarm water
• 1/4 cup olive oil

For the filling

• 3/4 cup crumbled feta cheese
• 1/2 cup shredded mizithra cheese (or parmesan cheese)
• 1 tsp dried oregano
• 4 large fresh mint leaves, minced
• 1 tbsp fresh minced parsley

For serving

• olive oil for frying
• lemon wedges
• dried oregano

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Instructions

 

• Add the flour to a large mixing bowl and use a spoon to make a small well in the middle of the bowl.
• Add the salt, sugar and yeast into the well you’ve made. Then, pour in the olive oil.
• Use a spatula to give the ingredients in the middle a bit of a stir, incorporating a bit of the flour.
• Then, slowly pour in the lukewarm water, mixing as you pour, until the water is incorporated and you have a sticky dough.
• Remove the dough to a floured surface and knead just a few turns to get a smooth and elastic dough. Form the dough into a circle.
• Put the dough back in the mixing bowl and cover with plastic wrap. Let it rest for 30 minutes. Don't fret if you see the yeast granules in the dough – it's ok.
• While the dough is resting, prepare the filling. Mix together the crumbled feta cheese, shredded mizithra cheese, minced mint, minced parsley and dried oregano. Set aside.
• After the dough has rested for 30 minutes, divide the dough into 4 equal pieces.
• Use a rolling pin to roll each piece of dough into thin circles, about ¼ inch thick.
• Divide the feta filling between two circles of dough. Then, top with the other circles of dough. Seal the edges using a fork to press down around the edges of each circle to ensure the filling doesn’t leak out when cooking.
• Heat a large frying pan over medium heat. Add just enough olive oil to cover the bottom of the pan. When the pan is hot, gently place the breads in (it's a very soft dough so moving the breads into the pan may require using both hands or a large spatula), one a a time and fry each of the breads until nicely browned on each side. Let rest on a paper towel lined plate to absorb excess oil before serving.
• Serve immediately with a squeeze of fresh lemon juice and pinch of dried oregano on each bread. Cut into slices and enjoy!

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Notes

• Serve this recipe as a light lunch with our Simple Homemade Greek Salad and a side of Easy Authentic Tzatziki Recipe
• If you love this recipe, you’re sure to enjoy our Easy Greek Tiropita or Greek Saganaki Recipe

Nutrition

Calories: 193kcal | Carbohydrates: 16.3g | Protein: 6.2g | Fat: 11.6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 6.1g | Cholesterol: 16.1mg | Sodium: 360.8mg | Fiber: 0.8g | Sugar: 0.9g

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